Chocolate-Orange Cheesecake

4.1
(15) 13 Reviews
Prep Time
20
min.
Total Time
6
hr.
20
min.
Servings

16 servings

A layer each of orange and chocolate cheesecakes are sandwiched between a cookie crust and a marmalade glaze. It'll get 32 thumbs up! (Serves 16.)

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 350°F.
  • Mix wafer crumbs, cinnamon and butter; press onto bottom of 9-inch springform pan.
  • Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Transfer 3 cups batter to medium bowl; stir in melted chocolate. Pour over crust.
  • Bake 30 min. Meanwhile, stir zest and liqueur into remaining batter; refrigerate until ready to use.
  • Reduce oven temperature to 325°F. Spoon remaining batter over baked chocolate layer in pan; bake 30 min. or until center is almost set. Run small knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
  • Heat marmalade just until warmed; spoon over cheesecake just before serving.
Please use alcohol responsibly.

Size Wise

Looking for a special treat? Orange and chocolate make a wonderful combination in this cheesecake.

Note

If using a dark nonstick 9-inch springform pan, reduce oven temperature to 325°F for the crust-baking step, and to 300°F for the cheesecake-baking step.

Make Ahead

Cheesecake can be refrigerated overnight before serving.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 380
% Daily Value
Total fat 27g
Saturated fat 16g
Cholesterol 130mg
Sodium 310mg
Carbohydrate 29g
Dietary fiber 1g
Sugars 22g
Protein 6g
   
Vitamin A 15 %DV
Vitamin C 2 %DV
Calcium 8 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • lbgolfer66 | Sun, Jan 10 2010 12:15 PM

    Oh, put a pan of water on the bottom rack of the oven. This will keep the top from cracking. Worked great for me!

  • pisces896 | Tue, Dec 29 2009 4:39 PM

    Made this for Christmas and it is definitely a keeper. Moist, just choclaty and orange enough. I also made it ahead of time and froze it. Thawed at reoom temperature to perfection....

  • janetwayman | Tue, May 6 2008 8:57 PM

    I would make this again, with changes. Used the grated peel of a whole orange and it still needed the orange extract or liqueur. The chocolate layer not very chocolate. I would double all the flavorings, including the chocolate.

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